Flaky Buttery Biscuits

We had a Southern supper recently complete with fried chicken, mashed potatoes and a vegetable. I had a hankering for homemade biscuits. I am not very confident in my bread making abilities but these turned out better than I expected! We had the leftover biscuits the next morning for breakfast with butter and honey alongside soft scrambled eggs.

1. Preheat oven to 450 degrees. Butter or line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.

3. For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter, cut about 12 biscuits, rerolling any scraps. Place on lined baking sheet. Bake the biscuits for 13-15 minutes, until golden brown. Cool slightly and serve warm.

Note: If the dough feels too thick for you, feel free to add a little more milk, about 1 to 2 tablespoons at a time.